Ingredient:
Rice – half cup
Moong dal – one fourth of a cup
Jeera – half to 1 tbsp
Peppercorns - half to 1 tbsp
Fresh powdered pepper- half to 1 tbsp
A few Cashewnuts broken
Dessicated Coconut – half a cup
A pinch of Turmeric powder
Ghee as per taste
Method:
Fry the Moongdal a little till you get a light flavour.
Mix the dal with the rice, add 2 -3 cups of water. The rice should cook very soft.
Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
Add the cooked rice mixture, pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
Rice – half cup
Moong dal – one fourth of a cup
Jeera – half to 1 tbsp
Peppercorns - half to 1 tbsp
Fresh powdered pepper- half to 1 tbsp
A few Cashewnuts broken
Dessicated Coconut – half a cup
A pinch of Turmeric powder
Ghee as per taste
Method:
Fry the Moongdal a little till you get a light flavour.
Mix the dal with the rice, add 2 -3 cups of water. The rice should cook very soft.
Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
Add the cooked rice mixture, pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
